The heat should not be too high as it will not stick to the pan.

Spicy crab recipe 1,

Ingredients

2 meat crabs (about 1500 grams), 500 grams of lotus root, 50 grams of potatoes, 30 grams of celery gram. Seasoning: 10g onion, 3g fresh pepper, 5g Laoganma spicy sauce, 4g Merlot spicy sauce, 5g tomato paste, 10g Lee Kum Kee clay pot sauce, 75g Erjingan dried red pepper, 10g cornstarch, 25 grams of red oil, 6 grams of salt, 10 grams each of MSG and chicken essence, 8 grams of sesame oil, 2 grams of pepper, 1 kilogram of salad oil, 400 grams of stock, and 3 grams of wet starch.

Method

1. Kill and clean the meat crabs, peel off the crab shells, chop the crab meat into large pieces weighing about 50 grams, pat the surface with cornstarch and set aside; put it in the pot Heat the salad oil until it is 60% hot, add the meat crab and fry over low heat for 1 minute, remove and control the oil.

2. Peel the lotus root and potatoes separately, cut them into strips of 6 cm long, 0.8 cm wide and 0.8 cm thick. Rinse them repeatedly in clean water several times, control the water and then put them on the stove. Dip and fry in 60% hot salad oil over medium-low heat for 1.5 minutes, remove and control the oil; cut celery into 4 cm long sections; cut onion into thick strips 5 cm long and 1 cm wide.

3. Add red oil to a clean pot. When it is 70% hot, add fresh peppers, dried red peppers, and onions over low heat and stir until fragrant. Add Merlot chili sauce, clay pot sauce, tomato sauce, and chop. Stir-fry the crushed Laoganma spicy sauce over low heat until fragrant. Add potatoes, lotus root and stock and bring to a boil. Add meat crabs and bring to a boil. Season with salt, monosodium glutamate, chicken essence and pepper. Thicken with wet starch and pour sesame oil in the pan. Arrange on a plate, sprinkle with celery and serve.

Features

Bright color, refreshing fragrance, fragrant but not spicy, suitable for all seasons

Spicy Crab Recipe 2

Ingredients< /p>

Onion, ginger, Sichuan peppercorns, dried chili pepper, appropriate amount of garlic, one head of salt, half a spoonful of light soy sauce, half a spoonful of starch, a spoonful of bean paste, a spoonful of sugar, a spoonful of white wine, and a half spoonful

Method

Choose fresh crabs, wash them in water, remove the navel, then uncover the crab cover, tear off the crab gills, and then chop the cleaned crabs in half

Add salt to the crabs Marinate 1/2 tsp of white wine with 1/2 tsp of white wine for 10 minutes, then dip a layer of dry powder on the crab lid, shell and knife edge. Wash the celery, remove the leaves and cut it into pieces. Chop the onion, ginger, bean paste and chili pepper. Garlic Peel and set aside

Put oil in the pot. When the oil is 60% to 70% hot, deep-fry the starch-coated crabs until the surface of the crabs is golden brown, then take them out. Fry the garlic until golden brown. Pour out the oil and stir-fry the celery until cooked

Put a spoonful of oil in another pan. When the oil is hot, add the chopped bean paste and stir-fry until red oil appears. Add the chili, Sichuan peppercorns, green onions and ginger to the pan and saute until fragrant. Add the oiled garlic and crabs to the pan and stir-fry. Add half a teaspoon of light soy sauce and 1 teaspoon of sugar to taste.

Finally, add the celery to the pan and stir-fry. It can be cooked evenly

Tips

1. If you steam crabs, you only need to wash them. When cooking, you need to "dismember" them. It is best to start with the navel. Easy and effortless, the gills of the crabs need to be removed, as there may be sediment inside

2. If the crabs want to be tasty, they must be marinated in advance, with half a teaspoon of salt and half a teaspoon of wine.

3. The crabs must be coated with dry powder before frying. Otherwise, not only will the oil collapse after being put into the pot, but the crab meat will also be fried

4. There is no need to add any more oil when frying the crabs. Salted, because the bean paste itself is salty, just add a little light soy sauce to enhance the flavor and a spoonful of sugar to enhance the freshness

5. The garlic and celery in this dish are delicious , you can also replace it with other vegetables such as cauliflower, give it a try